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Table of Contents
- 1 Sugar-Free Chocolate Peppermint Holiday Bark
- 2 Sugar-Free Chocolate Peppermint Holiday Bark
- 3 Keto Gingerbread Cookie Holiday Dessert
- 4 Keto Gingerbread Cookie Holiday Dessert
- 5 Sugar-Free Pumpkin Pie Holiday Classic
- 6 Sugar-Free Pumpkin Pie Holiday Classic
- 7 Almond Flour Sugar-Free Holiday Brownies
- 8 Almond Flour Sugar-Free Holiday Brownies
- 9 Sugar-Free Cranberry Orange Holiday Cake
- 10 Sugar-Free Cranberry Orange Holiday Cake
- 11 No-Sugar-Added Holiday Cheesecake Bites
- 12 No-Sugar-Added Holiday Cheesecake Bites
- 13 Sugar-Free Eggnog Holiday Panna Cotta
- 14 Keto Sugar-Free Holiday Peanut Brittle
- 15 Keto Sugar-Free Holiday Peanut Brittle
- 16 Sugar-Free Cinnamon Roll Holiday Dessert
- 17 Sugar-Free Cinnamon Roll Holiday Dessert
- 18 Coconut Flour Sugar-Free Holiday Cookies
- 19 Coconut Flour Sugar-Free Holiday Cookies
- 20 Sugar-Free Apple Crisp Holiday Treat
- 21 Sugar-Free Apple Crisp Holiday Treat
- 22 Chocolate Avocado Sugar-Free Holiday Mousse
- 23 Chocolate Avocado Sugar-Free Holiday Mousse
- 24 Sugar-Free Pecan Pie Holiday Favorite
- 25 Sugar-Free Pecan Pie Holiday Favorite
- 26 Vanilla Bean Sugar-Free Holiday Fudge
- 27 Vanilla Bean Sugar-Free Holiday Fudge
- 28 Sugar-Free Hot Chocolate Holiday Truffles
- 29 Sugar-Free Hot Chocolate Holiday Truffles
- 30 Lemon Ricotta Sugar-Free Holiday Cake
- 31 Lemon Ricotta Sugar-Free Holiday Cake
- 32 Sugar-Free Snickerdoodle Holiday Cookie Bars
- 33 Sugar-Free Snickerdoodle Holiday Cookie Bars
- 34 Almond Joy Sugar-Free Holiday Bites
- 35 Almond Joy Sugar-Free Holiday Bites
- 36 Sugar-Free Tiramisu Holiday Dessert Cups
- 37 Sugar-Free Tiramisu Holiday Dessert Cups
- 38 Cream Cheese Sugar-Free Holiday Frosting
- 39 Cream Cheese Sugar-Free Holiday Frosting
- 40 Sugar-Free Caramel Apple Holiday Tart
- 41 Sugar-Free Caramel Apple Holiday Tart
- 42 Chai Spice Sugar-Free Holiday Cupcakes
- 43 Chai Spice Sugar-Free Holiday Cupcakes
- 44 Sugar-Free Raspberry Chocolate Holiday Torte
- 45 Sugar-Free Raspberry Chocolate Holiday Torte
- 46 Maple Pecan Sugar-Free Holiday Clusters
- 47 Maple Pecan Sugar-Free Holiday Clusters
- 48 Sugar-Free White Chocolate Holiday Truffles
- 49 Sugar-Free White Chocolate Holiday Truffles
Sugar-Free Chocolate Peppermint Holiday Bark
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LILY'S No Sugar Semi-Sweet Baking Chips 9oz
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This festive bark is so rich and minty-fresh, you’ll forget it’s sugar-free! It’s the perfect last-minute treat to whip up when you need something impressive but don’t have hours to spend in the kitchen. Plus, the kids will love helping you break it into pieces!
Sugar-Free Chocolate Peppermint Holiday Bark
This festive bark is so rich and minty-fresh, you'll forget it's sugar-free! It's the perfect last-minute treat to whip up when you need something impressive but don't have hours to spend in the kitchen. Plus, the kids will love helping you break it into pieces!
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
- Stir in the peppermint extract, then pour the chocolate onto the prepared baking sheet and spread into an even layer about 1/4-inch thick.
- Melt the white chocolate chips using the same method, then drizzle over the dark chocolate layer.
- Use a toothpick or knife to swirl the white chocolate into the dark chocolate, creating a marbled effect.
- Immediately sprinkle with crushed peppermint candies and almonds if using.
- Refrigerate for at least 1 hour until completely set, then break into pieces and store in an airtight container in the fridge.
Sugar-Free Chocolate Peppermint Holiday Bark
Ingredients
- ☐
12 oz sugar-free dark chocolate chips - ☐
4 oz sugar-free white chocolate chips - ☐
1/2 teaspoon peppermint extract - ☐
1/4 cup crushed sugar-free peppermint candies - ☐
2 tablespoons chopped roasted almonds (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
- Stir in the peppermint extract, then pour the chocolate onto the prepared baking sheet and spread into an even layer about 1/4-inch thick.
- Melt the white chocolate chips using the same method, then drizzle over the dark chocolate layer.
- Use a toothpick or knife to swirl the white chocolate into the dark chocolate, creating a marbled effect.
- Immediately sprinkle with crushed peppermint candies and almonds if using.
- Refrigerate for at least 1 hour until completely set, then break into pieces and store in an airtight container in the fridge.
Keto Gingerbread Cookie Holiday Dessert
These soft and chewy gingerbread cookies have all the warm spices and molasses flavor you crave during the holidays. Nobody will believe they’re keto-friendly—they’re that good! They make your whole house smell like Christmas morning.
Keto Gingerbread Cookie Holiday Dessert
These soft and chewy gingerbread cookies have all the warm spices and molasses flavor you crave during the holidays. Nobody will believe they're keto-friendly—they're that good! They make your whole house smell like Christmas morning.
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, sweetener, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, beat the softened butter until creamy, then add the egg, molasses substitute, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Roll the dough into 24 balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them 2 inches apart.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll firm up as they cool!
Keto Gingerbread Cookies
Ingredients
- ☐
2 1/2 cups almond flour - ☐
1/2 cup granulated erythritol or monk fruit sweetener - ☐
2 teaspoons ground ginger - ☐
1 teaspoon ground cinnamon - ☐
1/2 teaspoon ground cloves - ☐
1/2 teaspoon baking soda - ☐
1/4 teaspoon salt - ☐
1/3 cup butter, softened - ☐
1 large egg - ☐
2 tablespoons sugar-free molasses substitute (or 1 tablespoon blackstrap molasses) - ☐
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, sweetener, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, beat the softened butter until creamy, then add the egg, molasses substitute, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Roll the dough into 24 balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them 2 inches apart.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool!
Sugar-Free Pumpkin Pie Holiday Classic
This is the pumpkin pie of your dreams—creamy, perfectly spiced, and indistinguishable from the traditional version. Even your pickiest relatives won’t notice it’s sugar-free! Serve it with a dollop of sugar-free whipped cream and watch it disappear from the dessert table.
Sugar-Free Pumpkin Pie Holiday Classic
This is the pumpkin pie of your dreams—creamy, perfectly spiced, and indistinguishable from the traditional version. Even your pickiest relatives won't notice it's sugar-free! Serve it with a dollop of sugar-free whipped cream and watch it disappear from the dessert table.
Ingredients
Method
- Preheat your oven to 425°F and place the pie crust in a 9-inch pie pan, crimping the edges decoratively.
- In a large mixing bowl, whisk together the pumpkin puree, sweetener, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt until completely smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F without opening the door.
- Continue baking for 40-45 minutes, or until the center is just set but still slightly jiggly (it will firm up as it cools).
- If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield.
- Remove from the oven and let cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
- Slice and serve with sugar-free whipped cream. Store covered in the refrigerator for up to 4 days.
Sugar-Free Pumpkin Pie
Ingredients
- ☐
1 store-bought sugar-free pie crust (or homemade almond flour crust) - ☐
15 oz can pure pumpkin puree - ☐
3/4 cup granulated erythritol or monk fruit sweetener - ☐
3 large eggs - ☐
1 cup heavy cream (or unsweetened coconut cream) - ☐
2 teaspoons pumpkin pie spice - ☐
1 teaspoon vanilla extract - ☐
1/2 teaspoon salt - ☐
Sugar-free whipped cream for serving (optional)
Instructions
- Preheat your oven to 425°F and place the pie crust in a 9-inch pie pan, crimping the edges decoratively.
- In a large mixing bowl, whisk together the pumpkin puree, sweetener, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt until completely smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F without opening the door.
- Continue baking for 40-45 minutes, or until the center is just set but still slightly jiggly (it will firm up as it cools).
- If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield.
- Remove from the oven and let cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
- Slice and serve with sugar-free whipped cream. Store covered in the refrigerator for up to 4 days.
Almond Flour Sugar-Free Holiday Brownies
These fudgy brownies are so decadent, your family won’t believe they’re sugar-free! The almond flour keeps them incredibly moist while adding a subtle nutty flavor that pairs perfectly with rich cocoa. They’re the perfect guilt-free treat when you need something chocolatey during the holiday season.
Almond Flour Sugar-Free Holiday Brownies
These fudgy brownies are so decadent, your family won't believe they're sugar-free! The almond flour keeps them incredibly moist while adding a subtle nutty flavor that pairs perfectly with rich cocoa. They're the perfect guilt-free treat when you need something chocolatey during the holiday season.
Ingredients
Method
- Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking soda, and salt until well combined.
- In a separate bowl, beat eggs, melted coconut oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Fold in chocolate chips if using.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 23-25 minutes until edges are set but center is still slightly soft. A toothpick should come out with a few moist crumbs.
- Let cool completely in the pan before cutting into 16 squares. These brownies will firm up as they cool.
Almond Flour Sugar-Free Holiday Brownies
Ingredients
- ☐
2 cups almond flour - ☐
¾ cup unsweetened cocoa powder - ☐
¾ cup granulated erythritol or monk fruit sweetener - ☐
½ teaspoon baking soda - ☐
½ teaspoon salt - ☐
3 large eggs - ☐
½ cup melted coconut oil or butter - ☐
2 teaspoons vanilla extract - ☐
½ cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking soda, and salt until well combined.
- In a separate bowl, beat eggs, melted coconut oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Fold in chocolate chips if using.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 23-25 minutes until edges are set but center is still slightly soft. A toothpick should come out with a few moist crumbs.
- Let cool completely in the pan before cutting into 16 squares. These brownies will firm up as they cool.
Sugar-Free Cranberry Orange Holiday Cake
This stunning cake brings all the festive flavors without any of the sugar crash! The bright citrus notes perfectly complement the tart cranberries, and the moist crumb makes it feel like a special occasion. It’s become my go-to dessert when I want to impress guests while keeping things healthy.
Sugar-Free Cranberry Orange Holiday Cake
This stunning cake brings all the festive flavors without any of the sugar crash! The bright citrus notes perfectly complement the tart cranberries, and the moist crumb makes it feel like a special occasion. It's become my go-to dessert when I want to impress guests while keeping things healthy.
Ingredients
Method
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt.
- In another bowl, beat eggs, melted butter, sour cream, orange zest, orange juice, and vanilla until smooth and well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Don't overmix.
- Gently fold in the chopped cranberries, reserving a handful for topping if desired.
- Pour batter into prepared pan, smooth the top, and sprinkle with reserved cranberries.
- Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then remove the ring and cool completely on a wire rack before serving.
Sugar-Free Cranberry Orange Holiday Cake
Ingredients
- ☐
2½ cups almond flour - ☐
1 cup granulated monk fruit sweetener - ☐
1 teaspoon baking powder - ☐
½ teaspoon baking soda - ☐
½ teaspoon salt - ☐
4 large eggs, room temperature - ☐
½ cup unsalted butter, melted and cooled - ☐
½ cup full-fat sour cream - ☐
2 tablespoons fresh orange zest - ☐
¼ cup fresh orange juice - ☐
2 teaspoons vanilla extract - ☐
1½ cups fresh cranberries, chopped
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt.
- In another bowl, beat eggs, melted butter, sour cream, orange zest, orange juice, and vanilla until smooth and well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Don’t overmix.
- Gently fold in the chopped cranberries, reserving a handful for topping if desired.
- Pour batter into prepared pan, smooth the top, and sprinkle with reserved cranberries.
- Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then remove the ring and cool completely on a wire rack before serving.
No-Sugar-Added Holiday Cheesecake Bites
These adorable little cheesecake bites are perfect for holiday parties and cookie exchanges! They’re creamy, rich, and portion-controlled, which means you can enjoy all the indulgence without overdoing it. Plus, they’re so much easier than making a full-sized cheesecake, and no water bath required!
No-Sugar-Added Holiday Cheesecake Bites
These adorable little cheesecake bites are perfect for holiday parties and cookie exchanges! They're creamy, rich, and portion-controlled, which means you can enjoy all the indulgence without overdoing it. Plus, they're so much easier than making a full-sized cheesecake, and no water bath required!
Ingredients
Method
- Preheat oven to 325°F and line two mini muffin tins with 24 paper liners.
- Mix together almond flour, melted butter, erythritol, and cinnamon until well combined and crumbly.
- Press about 1 teaspoon of crust mixture into the bottom of each liner, pressing down firmly with your fingers or the back of a spoon.
- Beat cream cheese and sweetener with an electric mixer until smooth and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla, and lemon zest if using.
- Spoon or pipe filling over each crust, filling each liner about ¾ full.
- Bake for 18-20 minutes until centers are just set but still slightly jiggly.
- Turn off oven and crack the door open. Let cheesecake bites cool in the oven for 15 minutes to prevent cracking.
- Remove from oven and cool completely, then refrigerate for at least 2 hours before serving. Top with sugar-free whipped cream and fresh berries just before serving.
No-Sugar-Added Holiday Cheesecake Bites
Ingredients
- ☐
For the Crust: - ☐
1½ cups almond flour - ☐
3 tablespoons melted butter - ☐
2 tablespoons granulated erythritol - ☐
½ teaspoon cinnamon - ☐
For the Filling: - ☐
16 oz cream cheese, softened - ☐
½ cup granulated erythritol or monk fruit sweetener - ☐
2 large eggs - ☐
¼ cup sour cream - ☐
2 teaspoons vanilla extract - ☐
1 teaspoon lemon zest (optional) - ☐
Sugar-free whipped cream and fresh berries for topping
Instructions
- Preheat oven to 325°F and line two mini muffin tins with 24 paper liners.
- Mix together almond flour, melted butter, erythritol, and cinnamon until well combined and crumbly.
- Press about 1 teaspoon of crust mixture into the bottom of each liner, pressing down firmly with your fingers or the back of a spoon.
- Beat cream cheese and sweetener with an electric mixer until smooth and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla, and lemon zest if using.
- Spoon or pipe filling over each crust, filling each liner about ¾ full.
- Bake for 18-20 minutes until centers are just set but still slightly jiggly.
- Turn off oven and crack the door open. Let cheesecake bites cool in the oven for 15 minutes to prevent cracking.
- Remove from oven and cool completely, then refrigerate for at least 2 hours before serving. Top with sugar-free whipped cream and fresh berries just before serving.
Sugar-Free Eggnog Holiday Panna Cotta
This creamy, dreamy panna cotta tastes like the holidays in a spoon! It’s got all that cozy eggnog flavor without the sugar crash, and honestly, your family won’t believe it’s sugar-free. Perfect for making ahead when you’ve got a million other things on your holiday to-do list!
Sugar-Free Eggnog Holiday Panna Cotta
Ingredients
- ☐
2 cups heavy whipping cream - ☐
1 cup unsweetened almond milk - ☐
1/2 cup powdered erythritol (or preferred sugar-free sweetener) - ☐
2 1/2 teaspoons unflavored gelatin powder - ☐
1 teaspoon vanilla extract - ☐
1 teaspoon rum extract (or 2 tablespoons dark rum) - ☐
1/2 teaspoon ground nutmeg - ☐
1/4 teaspoon ground cinnamon - ☐
Pinch of ground cloves - ☐
Additional nutmeg for garnish
Instructions
- Pour 1/4 cup of the almond milk into a small bowl and sprinkle the gelatin over it. Let it bloom for 5 minutes until it looks spongy.
- In a medium saucepan, combine the heavy cream, remaining almond milk, and powdered erythritol. Heat over medium heat, stirring occasionally, until it just begins to simmer (don’t let it boil!).
- Remove from heat and whisk in the bloomed gelatin until completely dissolved. Stir in the vanilla extract, rum extract, nutmeg, cinnamon, and cloves.
- Pour the mixture through a fine-mesh strainer into a measuring cup or pitcher (this ensures a silky smooth texture).
- Divide the mixture evenly among 6 ramekins or small serving glasses. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, grate a little fresh nutmeg on top of each panna cotta. You can serve them in the ramekins or unmold them by running a knife around the edge and inverting onto plates.
Keto Sugar-Free Holiday Peanut Brittle
Okay, I know what you’re thinking—sugar-free brittle that actually works? Yes, mama, it’s real and it’s spectacular! This crunchy, buttery treat has that perfect snap and tastes just like the traditional version Grandma used to make. Plus, it makes such a cute gift packaged up in mason jars!
Keto Sugar-Free Holiday Peanut Brittle
Okay, I know what you're thinking—sugar-free brittle that actually works? Yes, mama, it's real and it's spectacular! This crunchy, buttery treat has that perfect snap and tastes just like the traditional version Grandma used to make. Plus, it makes such a cute gift packaged up in mason jars!
Ingredients
Method
- Line a large baking sheet with parchment paper or a silicone baking mat. Have all your ingredients measured and ready—this recipe moves fast once you start!
- In a heavy-bottomed saucepan, combine the allulose, water, butter, and salt. Cook over medium-high heat, stirring constantly, until the butter melts and the mixture comes to a boil.
- Attach a candy thermometer to the side of the pan. Add the peanuts and continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage). This will take about 10-12 minutes.
- Remove from heat immediately and quickly stir in the vanilla extract and baking soda. The mixture will foam up—this is normal and helps make the brittle light and crispy!
- Pour the mixture onto your prepared baking sheet and use a heat-resistant spatula to spread it as thin as possible. Work quickly before it sets!
- Let the brittle cool completely at room temperature (about 30-45 minutes), then break it into pieces. Store in an airtight container for up to 2 weeks.
Keto Sugar-Free Holiday Peanut Brittle
Ingredients
- ☐
1 cup allulose (or golden monkfruit sweetener) - ☐
1/4 cup water - ☐
1/4 cup unsalted butter - ☐
1/4 teaspoon salt - ☐
1 1/2 cups raw peanuts (unsalted) - ☐
1 teaspoon vanilla extract - ☐
1/2 teaspoon baking soda
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Have all your ingredients measured and ready—this recipe moves fast once you start!
- In a heavy-bottomed saucepan, combine the allulose, water, butter, and salt. Cook over medium-high heat, stirring constantly, until the butter melts and the mixture comes to a boil.
- Attach a candy thermometer to the side of the pan. Add the peanuts and continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage). This will take about 10-12 minutes.
- Remove from heat immediately and quickly stir in the vanilla extract and baking soda. The mixture will foam up—this is normal and helps make the brittle light and crispy!
- Pour the mixture onto your prepared baking sheet and use a heat-resistant spatula to spread it as thin as possible. Work quickly before it sets!
- Let the brittle cool completely at room temperature (about 30-45 minutes), then break it into pieces. Store in an airtight container for up to 2 weeks.
Sugar-Free Cinnamon Roll Holiday Dessert
This dessert is basically a cinnamon roll’s fancy cousin that shows up to the holiday party! It’s got all those warm, gooey flavors we love in a cinnamon roll but served up in a pretty dessert that’ll make everyone think you spent hours in the kitchen. Spoiler alert: you didn’t, and that’s our little secret!
Sugar-Free Cinnamon Roll Holiday Dessert
This dessert is basically a cinnamon roll's fancy cousin that shows up to the holiday party! It's got all those warm, gooey flavors we love in a cinnamon roll but served up in a pretty dessert that'll make everyone think you spent hours in the kitchen. Spoiler alert: you didn't, and that's our little secret!
Ingredients
Method
- Preheat your oven to 350°F. Grease a 9x9-inch baking pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter. Pour half the batter into your prepared pan.
- Make the cinnamon swirl by mixing together the softened butter, brown sugar substitute, and cinnamon until it forms a paste. Drop spoonfuls over the batter in the pan, then use a knife to swirl it through the batter.
- Pour the remaining batter on top and add more cinnamon swirl, creating beautiful layers. Swirl again gently with a knife.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- While the cake cools, make the frosting by beating together the cream cheese and butter until fluffy. Add the powdered erythritol and vanilla, then beat in the heavy cream one tablespoon at a time until you reach your desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting over the top. Cut into squares and serve. This dessert tastes even better the next day after the flavors have melded together!
Sugar-Free Cinnamon Roll Holiday Dessert
Ingredients
- ☐
For the cake layers: - ☐
2 cups almond flour - ☐
1/4 cup coconut flour - ☐
1/2 cup granulated erythritol - ☐
2 teaspoons baking powder - ☐
1/2 teaspoon salt - ☐
4 large eggs - ☐
1/2 cup unsalted butter, melted - ☐
1/3 cup unsweetened almond milk - ☐
2 teaspoons vanilla extract - ☐
For the cinnamon swirl: - ☐
1/4 cup butter, softened - ☐
1/3 cup brown sugar substitute (like Swerve Brown) - ☐
2 tablespoons ground cinnamon - ☐
For the cream cheese frosting: - ☐
8 oz cream cheese, softened - ☐
1/4 cup butter, softened - ☐
1/2 cup powdered erythritol - ☐
1 teaspoon vanilla extract - ☐
2-3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter. Pour half the batter into your prepared pan.
- Make the cinnamon swirl by mixing together the softened butter, brown sugar substitute, and cinnamon until it forms a paste. Drop spoonfuls over the batter in the pan, then use a knife to swirl it through the batter.
- Pour the remaining batter on top and add more cinnamon swirl, creating beautiful layers. Swirl again gently with a knife.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- While the cake cools, make the frosting by beating together the cream cheese and butter until fluffy. Add the powdered erythritol and vanilla, then beat in the heavy cream one tablespoon at a time until you reach your desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting over the top. Cut into squares and serve. This dessert tastes even better the next day after the flavors have melded together!
Coconut Flour Sugar-Free Holiday Cookies
These melt-in-your-mouth cookies are proof that sugar-free doesn’t mean flavor-free! The coconut flour gives them a tender, delicate texture that’s absolutely perfect with your afternoon coffee. Trust me, your kids won’t even realize these festive treats are the healthy option!
Coconut Flour Sugar-Free Holiday Cookies
These melt-in-your-mouth cookies are proof that sugar-free doesn't mean flavor-free! The coconut flour gives them a tender, delicate texture that's absolutely perfect with your afternoon coffee. Trust me, your kids won't even realize these festive treats are the healthy option!
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sweetener until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the coconut flour, baking powder, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball with the bottom of a glass or your palm.
- Bake for 10-12 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Coconut Flour Sugar-Free Holiday Cookies
Ingredients
- ☐
¾ cup coconut flour - ☐
½ cup softened butter - ☐
½ cup erythritol or monk fruit sweetener - ☐
3 large eggs - ☐
1 teaspoon vanilla extract - ☐
½ teaspoon baking powder - ☐
¼ teaspoon salt - ☐
1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sweetener until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the coconut flour, baking powder, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball with the bottom of a glass or your palm.
- Bake for 10-12 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Sugar-Free Apple Crisp Holiday Treat
Nothing says cozy holiday vibes like the smell of warm apple crisp wafting through your kitchen! This version uses the natural sweetness of apples plus a touch of sugar-free sweetener for that classic dessert experience. Serve it warm with a dollop of whipped cream, and watch it disappear faster than you can say “seconds, please!”
Sugar-Free Apple Crisp Holiday Treat
Nothing says cozy holiday vibes like the smell of warm apple crisp wafting through your kitchen! This version uses the natural sweetness of apples plus a touch of sugar-free sweetener for that classic dessert experience. Serve it warm with a dollop of whipped cream, and watch it disappear faster than you can say "seconds, please!"
Ingredients
Method
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, toss the sliced apples with ¼ cup sweetener, lemon juice, cinnamon, and nutmeg until evenly coated.
- Spread the apple mixture evenly in the prepared baking dish.
- In a medium bowl, combine almond flour, chopped nuts, melted butter, ⅓ cup sweetener, and vanilla extract. Mix until crumbly.
- Sprinkle the topping evenly over the apples, making sure to cover as much surface area as possible.
- Bake for 35-40 minutes, until the apples are tender and bubbling and the topping is golden brown.
- Let cool for 10 minutes before serving. This is amazing warm with sugar-free vanilla ice cream or whipped cream!
Sugar-Free Apple Crisp Holiday Treat
Ingredients
- ☐
6 cups sliced Granny Smith apples (about 6 medium apples) - ☐
¼ cup erythritol or monk fruit sweetener - ☐
2 tablespoons lemon juice - ☐
1 teaspoon ground cinnamon - ☐
¼ teaspoon ground nutmeg - ☐
1 cup almond flour - ☐
½ cup chopped pecans or walnuts - ☐
⅓ cup melted butter - ☐
⅓ cup erythritol or monk fruit sweetener (for topping) - ☐
½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, toss the sliced apples with ¼ cup sweetener, lemon juice, cinnamon, and nutmeg until evenly coated.
- Spread the apple mixture evenly in the prepared baking dish.
- In a medium bowl, combine almond flour, chopped nuts, melted butter, ⅓ cup sweetener, and vanilla extract. Mix until crumbly.
- Sprinkle the topping evenly over the apples, making sure to cover as much surface area as possible.
- Bake for 35-40 minutes, until the apples are tender and bubbling and the topping is golden brown.
- Let cool for 10 minutes before serving. This is amazing warm with sugar-free vanilla ice cream or whipped cream!
Chocolate Avocado Sugar-Free Holiday Mousse
I know what you’re thinking—avocado in dessert sounds weird, right? But mama, trust me on this one! The avocado creates the creamiest, dreamiest chocolate mousse you’ve ever tasted, and nobody will ever guess the secret ingredient. This elegant dessert is fancy enough for your holiday party but easy enough for a Tuesday night treat!
Chocolate Avocado Sugar-Free Holiday Mousse
I know what you're thinking—avocado in dessert sounds weird, right? But mama, trust me on this one! The avocado creates the creamiest, dreamiest chocolate mousse you've ever tasted, and nobody will ever guess the secret ingredient. This elegant dessert is fancy enough for your holiday party but easy enough for a Tuesday night treat!
Ingredients
Method
- Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-powered blender.
- Add the cocoa powder, sweetener, almond milk, vanilla extract, sea salt, and espresso powder if using.
- Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy with no lumps.
- Taste and adjust sweetness if needed—remember, the mousse will taste slightly less sweet after chilling.
- Divide the mousse among 6 small serving cups or ramekins.
- Refrigerate for at least 2 hours to allow the flavors to meld and the mousse to firm up slightly.
- Before serving, top with a dollop of sugar-free whipped cream and garnish with fresh raspberries or a sprig of mint for that festive touch!
Chocolate Avocado Sugar-Free Holiday Mousse
Ingredients
- ☐
2 large ripe avocados - ☐
½ cup unsweetened cocoa powder - ☐
½ cup erythritol or monk fruit sweetener (adjust to taste) - ☐
⅓ cup unsweetened almond milk - ☐
2 teaspoons vanilla extract - ☐
¼ teaspoon sea salt - ☐
½ teaspoon instant espresso powder (optional, enhances chocolate flavor) - ☐
Sugar-free whipped cream for topping - ☐
Fresh raspberries or mint leaves for garnish
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-powered blender.
- Add the cocoa powder, sweetener, almond milk, vanilla extract, sea salt, and espresso powder if using.
- Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy with no lumps.
- Taste and adjust sweetness if needed—remember, the mousse will taste slightly less sweet after chilling.
- Divide the mousse among 6 small serving cups or ramekins.
- Refrigerate for at least 2 hours to allow the flavors to meld and the mousse to firm up slightly.
- Before serving, top with a dollop of sugar-free whipped cream and garnish with fresh raspberries or a sprig of mint for that festive touch!
Sugar-Free Pecan Pie Holiday Favorite
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This classic pecan pie gets a sugar-free makeover that’ll fool even the pickiest eaters at your holiday table! The rich, buttery filling and crunchy pecans create that nostalgic flavor you love, without any of the sugar crash afterward. Trust me, no one will guess this is the “healthier” option!
Sugar-Free Pecan Pie Holiday Favorite
This classic pecan pie gets a sugar-free makeover that'll fool even the pickiest eaters at your holiday table! The rich, buttery filling and crunchy pecans create that nostalgic flavor you love, without any of the sugar crash afterward. Trust me, no one will guess this is the "healthier" option!
Ingredients
Method
- Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch pie pan and crimp the edges.
- Arrange pecan halves in the bottom of the pie crust in a single layer.
- In a large bowl, whisk together the beaten eggs, sugar-free maple syrup, sweetener, melted butter, vanilla extract, and salt until well combined.
- Pour the filling mixture over the pecans in the pie crust.
- Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Cover the edges with foil if they brown too quickly.
- Cool completely on a wire rack before slicing. The pie will continue to set as it cools.
Sugar-Free Pecan Pie
Ingredients
- ☐
1 unbaked 9-inch pie crust (sugar-free) - ☐
2 cups pecan halves - ☐
4 large eggs, beaten - ☐
1 cup sugar-free maple syrup - ☐
1/2 cup allulose or monk fruit sweetener - ☐
1/4 cup butter, melted - ☐
2 teaspoons vanilla extract - ☐
1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch pie pan and crimp the edges.
- Arrange pecan halves in the bottom of the pie crust in a single layer.
- In a large bowl, whisk together the beaten eggs, sugar-free maple syrup, sweetener, melted butter, vanilla extract, and salt until well combined.
- Pour the filling mixture over the pecans in the pie crust.
- Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Cover the edges with foil if they brown too quickly.
- Cool completely on a wire rack before slicing. The pie will continue to set as it cools.
Vanilla Bean Sugar-Free Holiday Fudge
This creamy, dreamy fudge is so decadent you won’t believe it’s sugar-free! The vanilla bean specks make it look extra fancy, perfect for holiday gift-giving or impressing guests. Plus, it comes together in just 15 minutes – no candy thermometer required!
Vanilla Bean Sugar-Free Holiday Fudge
This creamy, dreamy fudge is so decadent you won't believe it's sugar-free! The vanilla bean specks make it look extra fancy, perfect for holiday gift-giving or impressing guests. Plus, it comes together in just 15 minutes – no candy thermometer required!
Ingredients
Method
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy, about 2-3 minutes.
- Add the powdered sweetener gradually, beating well after each addition to avoid lumps.
- Mix in the vanilla bean seeds, vanilla extract, salt, and heavy cream until completely smooth and well combined.
- Spread the fudge mixture evenly into the prepared pan, smoothing the top with a spatula.
- Refrigerate for at least 2 hours or until firm. Cut into 24 small squares and store in an airtight container in the fridge for up to 2 weeks.
Vanilla Bean Sugar-Free Fudge
Ingredients
- ☐
8 oz cream cheese, softened - ☐
1/2 cup butter, softened - ☐
2 cups powdered erythritol or monk fruit sweetener - ☐
1 vanilla bean pod, seeds scraped (or 2 teaspoons vanilla bean paste) - ☐
1 teaspoon pure vanilla extract - ☐
1/4 teaspoon salt - ☐
2 tablespoons heavy cream
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy, about 2-3 minutes.
- Add the powdered sweetener gradually, beating well after each addition to avoid lumps.
- Mix in the vanilla bean seeds, vanilla extract, salt, and heavy cream until completely smooth and well combined.
- Spread the fudge mixture evenly into the prepared pan, smoothing the top with a spatula.
- Refrigerate for at least 2 hours or until firm. Cut into 24 small squares and store in an airtight container in the fridge for up to 2 weeks.
Sugar-Free Hot Chocolate Holiday Truffles
These rich chocolate truffles taste just like your favorite cozy cup of hot cocoa – but in bite-sized form! They’re surprisingly simple to make and look absolutely gorgeous on a holiday dessert platter. Warning: you might need to make a double batch because they disappear fast!
Sugar-Free Hot Chocolate Holiday Truffles
These rich chocolate truffles taste just like your favorite cozy cup of hot cocoa – but in bite-sized form! They're surprisingly simple to make and look absolutely gorgeous on a holiday dessert platter. Warning: you might need to make a double batch because they disappear fast!
Ingredients
Method
- Place the chopped chocolate in a medium heat-proof bowl and set aside.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Remove from heat immediately.
- Pour the hot cream mixture over the chocolate and let it sit for 2 minutes. Then stir gently until smooth and completely melted.
- Stir in the 3 tablespoons cocoa powder, powdered sweetener, vanilla extract, cinnamon, and salt until well combined.
- Cover the bowl and refrigerate for 2-3 hours, or until firm enough to scoop.
- Place the remaining cocoa powder in a shallow dish. Using a small cookie scoop or spoon, form the chocolate mixture into 1-inch balls.
- Roll each truffle in the cocoa powder until evenly coated. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Sugar-Free Hot Chocolate Truffles
Ingredients
- ☐
8 oz sugar-free dark chocolate, finely chopped - ☐
1/2 cup heavy cream - ☐
2 tablespoons butter - ☐
3 tablespoons unsweetened cocoa powder - ☐
2 tablespoons powdered erythritol - ☐
1 teaspoon vanilla extract - ☐
1/4 teaspoon cinnamon - ☐
Pinch of salt - ☐
1/2 cup unsweetened cocoa powder (for rolling)
Instructions
- Place the chopped chocolate in a medium heat-proof bowl and set aside.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Remove from heat immediately.
- Pour the hot cream mixture over the chocolate and let it sit for 2 minutes. Then stir gently until smooth and completely melted.
- Stir in the 3 tablespoons cocoa powder, powdered sweetener, vanilla extract, cinnamon, and salt until well combined.
- Cover the bowl and refrigerate for 2-3 hours, or until firm enough to scoop.
- Place the remaining cocoa powder in a shallow dish. Using a small cookie scoop or spoon, form the chocolate mixture into 1-inch balls.
- Roll each truffle in the cocoa powder until evenly coated. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Lemon Ricotta Sugar-Free Holiday Cake
This elegant cake is the perfect balance of light and indulgent, with creamy ricotta and bright lemon making every bite feel special. It’s so moist and flavorful that no one will believe it’s sugar-free! Serve it at your holiday gathering and watch it disappear faster than the kids’ candy canes.
Lemon Ricotta Sugar-Free Holiday Cake
This elegant cake is the perfect balance of light and indulgent, with creamy ricotta and bright lemon making every bite feel special. It's so moist and flavorful that no one will believe it's sugar-free! Serve it at your holiday gathering and watch it disappear faster than the kids' candy canes.
Ingredients
Method
- Preheat your oven to 350°F and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together almond flour, baking powder, and salt. Set aside.
- In another bowl, beat together ricotta cheese, monk fruit sweetener, eggs, lemon juice, lemon zest, coconut oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix!
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 38-42 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then remove the ring and transfer to a wire rack to cool completely. Dust with powdered monk fruit sweetener if desired before serving.
Lemon Ricotta Sugar-Free Holiday Cake
Ingredients
- ☐
2 cups almond flour - ☐
1 cup part-skim ricotta cheese - ☐
3/4 cup monk fruit sweetener - ☐
4 large eggs, room temperature - ☐
1/3 cup fresh lemon juice - ☐
2 tablespoons lemon zest - ☐
1/4 cup melted coconut oil - ☐
1 1/2 teaspoons baking powder - ☐
1/2 teaspoon salt - ☐
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together almond flour, baking powder, and salt. Set aside.
- In another bowl, beat together ricotta cheese, monk fruit sweetener, eggs, lemon juice, lemon zest, coconut oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix!
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 38-42 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then remove the ring and transfer to a wire rack to cool completely. Dust with powdered monk fruit sweetener if desired before serving.
Sugar-Free Snickerdoodle Holiday Cookie Bars
All the cozy cinnamon goodness of classic snickerdoodles, but in easy bar form! These are perfect for when you want to make cookies without all the rolling and scooping. Plus, they stay soft and chewy for days—if they last that long in your house!
Sugar-Free Snickerdoodle Holiday Cookie Bars
All the cozy cinnamon goodness of classic snickerdoodles, but in easy bar form! These are perfect for when you want to make cookies without all the rolling and scooping. Plus, they stay soft and chewy for days—if they last that long in your house!
Ingredients
Method
- Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a large mixing bowl, cream together softened butter and erythritol until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together almond flour, baking powder, salt, and cream of tartar.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Press the dough evenly into your prepared pan. Mix together the cinnamon-sweetener topping and sprinkle generously over the top.
- Bake for 22-25 minutes until the edges are lightly golden and the center is set.
- Let cool completely in the pan before lifting out and cutting into 16 squares. These taste even better the next day!
Sugar-Free Snickerdoodle Holiday Cookie Bars
Ingredients
- ☐
2 1/2 cups almond flour - ☐
3/4 cup erythritol granulated sweetener - ☐
1/2 cup softened butter (or coconut oil for dairy-free) - ☐
2 large eggs - ☐
2 teaspoons vanilla extract - ☐
1 teaspoon baking powder - ☐
1/2 teaspoon salt - ☐
1 teaspoon cream of tartar - ☐
For topping: 2 tablespoons erythritol mixed with 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a large mixing bowl, cream together softened butter and erythritol until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together almond flour, baking powder, salt, and cream of tartar.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Press the dough evenly into your prepared pan. Mix together the cinnamon-sweetener topping and sprinkle generously over the top.
- Bake for 22-25 minutes until the edges are lightly golden and the center is set.
- Let cool completely in the pan before lifting out and cutting into 16 squares. These taste even better the next day!
Almond Joy Sugar-Free Holiday Bites
If you’re team coconut and chocolate, these little bites are about to become your new holiday obsession! They taste just like the classic candy bar but without all the sugar, and they’re ridiculously easy to make. Keep a batch in the freezer for whenever that sweet tooth strikes!
Almond Joy Sugar-Free Holiday Bites
If you're team coconut and chocolate, these little bites are about to become your new holiday obsession! They taste just like the classic candy bar but without all the sugar, and they're ridiculously easy to make. Keep a batch in the freezer for whenever that sweet tooth strikes!
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse the shredded coconut a few times to break it down slightly (this helps it stick together better).
- Add melted coconut oil, powdered sweetener, coconut cream, vanilla, and salt to the processor. Pulse until the mixture is well combined and sticks together when pressed.
- Scoop out about 1 tablespoon of the coconut mixture and form into an oval shape. Press one almond into the top of each bite.
- Place all the bites on your prepared baking sheet and freeze for 15 minutes to firm up.
- Meanwhile, melt the chocolate chips with 1 tablespoon coconut oil in a double boiler or microwave (30-second intervals, stirring between). Let cool slightly.
- Dip each frozen coconut bite into the melted chocolate, coating all sides except where the almond sits on top. Let excess chocolate drip off.
- Return to the parchment-lined sheet and refrigerate for 20 minutes until chocolate is set. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Almond Joy Sugar-Free Holiday Bites
Ingredients
- ☐
2 cups unsweetened shredded coconut - ☐
1/3 cup coconut oil, melted - ☐
1/4 cup powdered monk fruit sweetener - ☐
1/4 cup coconut cream (the thick part from a can of full-fat coconut milk) - ☐
1 teaspoon vanilla extract - ☐
1/4 teaspoon salt - ☐
24 whole almonds - ☐
1 1/2 cups sugar-free dark chocolate chips - ☐
1 tablespoon coconut oil (for chocolate coating)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse the shredded coconut a few times to break it down slightly (this helps it stick together better).
- Add melted coconut oil, powdered sweetener, coconut cream, vanilla, and salt to the processor. Pulse until the mixture is well combined and sticks together when pressed.
- Scoop out about 1 tablespoon of the coconut mixture and form into an oval shape. Press one almond into the top of each bite.
- Place all the bites on your prepared baking sheet and freeze for 15 minutes to firm up.
- Meanwhile, melt the chocolate chips with 1 tablespoon coconut oil in a double boiler or microwave (30-second intervals, stirring between). Let cool slightly.
- Dip each frozen coconut bite into the melted chocolate, coating all sides except where the almond sits on top. Let excess chocolate drip off.
- Return to the parchment-lined sheet and refrigerate for 20 minutes until chocolate is set. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Sugar-Free Tiramisu Holiday Dessert Cups
These elegant individual tiramisu cups are the perfect make-ahead dessert that’ll have your guests asking for the recipe! The classic coffee-soaked ladyfingers paired with creamy mascarpone is every bit as indulgent as the traditional version, but without all the sugar. Trust me, no one will ever guess these are sugar-free!
Sugar-Free Tiramisu Holiday Dessert Cups
These elegant individual tiramisu cups are the perfect make-ahead dessert that'll have your guests asking for the recipe! The classic coffee-soaked ladyfingers paired with creamy mascarpone is every bit as indulgent as the traditional version, but without all the sugar. Trust me, no one will ever guess these are sugar-free!
Ingredients
Method
- In a shallow bowl, combine cooled espresso with brandy or rum extract if using. Set aside.
- In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Transfer to another bowl and refrigerate.
- In the same bowl (no need to wash), beat mascarpone cheese, powdered sweetener, and vanilla extract until smooth and creamy, about 2 minutes.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
- Quickly dip each ladyfinger into the espresso mixture (just 1-2 seconds per side) and break into pieces to fit the bottom of 8 dessert cups or small glasses.
- Spoon a layer of mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and cream.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve.
Sugar-Free Tiramisu Holiday Dessert Cups
Ingredients
- ☐
1 cup strong brewed espresso, cooled - ☐
2 tablespoons brandy or rum extract (optional) - ☐
16 oz mascarpone cheese, room temperature - ☐
1 cup heavy whipping cream, cold - ☐
½ cup powdered erythritol or monk fruit sweetener - ☐
1 teaspoon vanilla extract - ☐
24 sugar-free ladyfinger cookies - ☐
3 tablespoons unsweetened cocoa powder, for dusting
Instructions
- In a shallow bowl, combine cooled espresso with brandy or rum extract if using. Set aside.
- In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Transfer to another bowl and refrigerate.
- In the same bowl (no need to wash), beat mascarpone cheese, powdered sweetener, and vanilla extract until smooth and creamy, about 2 minutes.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
- Quickly dip each ladyfinger into the espresso mixture (just 1-2 seconds per side) and break into pieces to fit the bottom of 8 dessert cups or small glasses.
- Spoon a layer of mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and cream.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve.
Cream Cheese Sugar-Free Holiday Frosting
This dreamy cream cheese frosting is so good, you might catch yourself eating it straight from the bowl (no judgment here!). It’s perfect for topping sugar-free cakes, cupcakes, or even spreading on sugar-free cinnamon rolls. The best part? It pipes beautifully and holds its shape, so your holiday desserts will look just as gorgeous as they taste!
Cream Cheese Sugar-Free Holiday Frosting
This dreamy cream cheese frosting is so good, you might catch yourself eating it straight from the bowl (no judgment here!). It's perfect for topping sugar-free cakes, cupcakes, or even spreading on sugar-free cinnamon rolls. The best part? It pipes beautifully and holds its shape, so your holiday desserts will look just as gorgeous as they taste!
Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the powdered sweetener, vanilla extract, and salt. Beat on low speed for 30 seconds to prevent a sweetener cloud in your kitchen.
- Increase speed to medium-high and beat for 3-4 minutes until the frosting is smooth, creamy, and well-combined.
- If the frosting is too thick for spreading or piping, add heavy cream one tablespoon at a time, beating well after each addition, until you reach your desired consistency.
- Use immediately to frost cooled cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days.
- If refrigerated, let the frosting come to room temperature and re-whip for 1-2 minutes before using.
Cream Cheese Sugar-Free Holiday Frosting
Ingredients
- ☐
8 oz cream cheese, softened to room temperature - ☐
½ cup unsalted butter, softened to room temperature - ☐
1 ½ cups powdered erythritol or powdered monk fruit sweetener - ☐
2 teaspoons vanilla extract - ☐
¼ teaspoon salt - ☐
2-3 tablespoons heavy cream (as needed for consistency)
Instructions
- In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the powdered sweetener, vanilla extract, and salt. Beat on low speed for 30 seconds to prevent a sweetener cloud in your kitchen.
- Increase speed to medium-high and beat for 3-4 minutes until the frosting is smooth, creamy, and well-combined.
- If the frosting is too thick for spreading or piping, add heavy cream one tablespoon at a time, beating well after each addition, until you reach your desired consistency.
- Use immediately to frost cooled cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days.
- If refrigerated, let the frosting come to room temperature and re-whip for 1-2 minutes before using.
Sugar-Free Caramel Apple Holiday Tart
This stunning tart combines everything we love about fall and winter in one gorgeous dessert! The buttery almond flour crust, sugar-free caramel sauce, and perfectly spiced apples create a show-stopping centerpiece that’ll have everyone reaching for seconds. It’s fancy enough for your holiday dinner party but easy enough to whip up on a weeknight when you’re craving something special.
Sugar-Free Caramel Apple Holiday Tart
This stunning tart combines everything we love about fall and winter in one gorgeous dessert! The buttery almond flour crust, sugar-free caramel sauce, and perfectly spiced apples create a show-stopping centerpiece that'll have everyone reaching for seconds. It's fancy enough for your holiday dinner party but easy enough to whip up on a weeknight when you're craving something special.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- In a medium bowl, combine almond flour, melted butter, 3 tablespoons erythritol, vanilla, and salt. Mix until it forms a dough-like consistency.
- Press the crust mixture evenly into the bottom and up the sides of the tart pan. Prick the bottom with a fork and bake for 12 minutes until lightly golden. Remove and let cool slightly.
- While the crust bakes, toss the sliced apples with ¼ cup erythritol, cinnamon, nutmeg, and lemon juice in a large bowl. Set aside.
- To make the caramel sauce, combine heavy cream, butter, and brown sugar substitute in a small saucepan over medium heat. Stir constantly until the mixture comes to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in vanilla.
- Pour half of the caramel sauce over the pre-baked crust, spreading evenly.
- Arrange the apple slices in overlapping circles on top of the caramel, starting from the outside and working your way to the center.
- Bake for 35-40 minutes until the apples are tender and the edges are lightly caramelized.
- Remove from oven and let cool for 15 minutes. Drizzle the remaining caramel sauce over the top before serving.
- Serve warm or at room temperature. This tart is amazing on its own or with a dollop of sugar-free whipped cream!
Sugar-Free Caramel Apple Holiday Tart
Ingredients
- ☐
For the Crust: - ☐
2 cups almond flour - ☐
¼ cup melted butter - ☐
3 tablespoons granulated erythritol - ☐
1 teaspoon vanilla extract - ☐
Pinch of salt - ☐
For the Apple Filling: - ☐
5 medium Granny Smith apples, peeled and thinly sliced - ☐
¼ cup granulated erythritol - ☐
2 teaspoons ground cinnamon - ☐
¼ teaspoon ground nutmeg - ☐
2 tablespoons lemon juice - ☐
For the Sugar-Free Caramel: - ☐
½ cup heavy cream - ☐
¼ cup butter - ☐
½ cup brown sugar substitute (like Swerve Brown) - ☐
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- In a medium bowl, combine almond flour, melted butter, 3 tablespoons erythritol, vanilla, and salt. Mix until it forms a dough-like consistency.
- Press the crust mixture evenly into the bottom and up the sides of the tart pan. Prick the bottom with a fork and bake for 12 minutes until lightly golden. Remove and let cool slightly.
- While the crust bakes, toss the sliced apples with ¼ cup erythritol, cinnamon, nutmeg, and lemon juice in a large bowl. Set aside.
- To make the caramel sauce, combine heavy cream, butter, and brown sugar substitute in a small saucepan over medium heat. Stir constantly until the mixture comes to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in vanilla.
- Pour half of the caramel sauce over the pre-baked crust, spreading evenly.
- Arrange the apple slices in overlapping circles on top of the caramel, starting from the outside and working your way to the center.
- Bake for 35-40 minutes until the apples are tender and the edges are lightly caramelized.
- Remove from oven and let cool for 15 minutes. Drizzle the remaining caramel sauce over the top before serving.
- Serve warm or at room temperature. This tart is amazing on its own or with a dollop of sugar-free whipped cream!
Chai Spice Sugar-Free Holiday Cupcakes
These warmly spiced cupcakes bring all the cozy flavors of your favorite chai latte right into dessert form, and trust me, no one will ever guess they’re sugar-free! The combination of cardamom, cinnamon, and ginger creates that perfect holiday aroma that’ll have everyone rushing to the kitchen. Top them with a cream cheese frosting sweetened with monk fruit, and you’ve got yourself a guilt-free treat that’s fancy enough for any holiday gathering.
Chai Spice Sugar-Free Holiday Cupcakes
These warmly spiced cupcakes bring all the cozy flavors of your favorite chai latte right into dessert form, and trust me, no one will ever guess they're sugar-free! The combination of cardamom, cinnamon, and ginger creates that perfect holiday aroma that'll have everyone rushing to the kitchen. Top them with a cream cheese frosting sweetened with monk fruit, and you've got yourself a guilt-free treat that's fancy enough for any holiday gathering.
Ingredients
Method
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together almond flour, sweetener, baking powder, all the spices, and salt.
- In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix!
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until fluffy, then add powdered sweetener and vanilla. Beat until smooth and creamy.
- Frost cooled cupcakes and dust with a tiny pinch of cinnamon for garnish if desired.
Chai Spice Sugar-Free Holiday Cupcakes
Ingredients
- ☐
1¾ cups almond flour - ☐
½ cup granulated erythritol or monk fruit sweetener - ☐
2 teaspoons baking powder - ☐
1 teaspoon ground cinnamon - ☐
½ teaspoon ground cardamom - ☐
½ teaspoon ground ginger - ☐
¼ teaspoon ground cloves - ☐
¼ teaspoon salt - ☐
3 large eggs, room temperature - ☐
½ cup unsweetened almond milk - ☐
⅓ cup melted coconut oil or butter - ☐
2 teaspoons vanilla extract - ☐
For Frosting: 8 oz cream cheese (softened), ¼ cup butter (softened), ⅓ cup powdered erythritol, 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together almond flour, sweetener, baking powder, all the spices, and salt.
- In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix!
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until fluffy, then add powdered sweetener and vanilla. Beat until smooth and creamy.
- Frost cooled cupcakes and dust with a tiny pinch of cinnamon for garnish if desired.
Sugar-Free Raspberry Chocolate Holiday Torte
This elegant torte looks like it came straight from a fancy bakery, but it’s surprisingly simple to make at home—and completely sugar-free! The rich, fudgy chocolate layers pair beautifully with tart fresh raspberries, creating that perfect balance of flavors. It’s the kind of dessert that makes everyone ask for the recipe, and when you tell them it’s sugar-free, they absolutely won’t believe you.
Sugar-Free Raspberry Chocolate Holiday Torte
This elegant torte looks like it came straight from a fancy bakery, but it's surprisingly simple to make at home—and completely sugar-free! The rich, fudgy chocolate layers pair beautifully with tart fresh raspberries, creating that perfect balance of flavors. It's the kind of dessert that makes everyone ask for the recipe, and when you tell them it's sugar-free, they absolutely won't believe you.
Ingredients
Method
- Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add almond milk, melted butter, and vanilla. Mix until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. The batter will be thick and fudgy.
- Divide batter evenly between the two prepared pans. Bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs.
- While cakes cool, make the raspberry filling by mashing 1½ cups raspberries with powdered sweetener and lemon juice. Reserve ½ cup whole raspberries.
- For the ganache, heat heavy cream until just simmering, pour over chocolate chips, and let sit 2 minutes. Stir until smooth and glossy.
- Place one cake layer on a serving plate, spread raspberry filling on top, add reserved whole raspberries, then top with second cake layer.
- Pour ganache over the top, letting it drip down the sides. Garnish with fresh raspberries and mint leaves. Chill for 30 minutes before serving.
Sugar-Free Raspberry Chocolate Holiday Torte
Ingredients
- ☐
1½ cups almond flour - ☐
¾ cup unsweetened cocoa powder - ☐
1 cup granulated erythritol or monk fruit sweetener - ☐
1½ teaspoons baking powder - ☐
½ teaspoon baking soda - ☐
½ teaspoon salt - ☐
4 large eggs, room temperature - ☐
1 cup unsweetened almond milk - ☐
½ cup melted butter or coconut oil - ☐
2 teaspoons vanilla extract - ☐
For Raspberry Filling: 2 cups fresh raspberries, 2 tablespoons powdered erythritol, 1 tablespoon lemon juice - ☐
For Ganache: 1 cup sugar-free dark chocolate chips, ½ cup heavy cream - ☐
Fresh raspberries and mint leaves for garnish
Instructions
- Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add almond milk, melted butter, and vanilla. Mix until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. The batter will be thick and fudgy.
- Divide batter evenly between the two prepared pans. Bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs.
- While cakes cool, make the raspberry filling by mashing 1½ cups raspberries with powdered sweetener and lemon juice. Reserve ½ cup whole raspberries.
- For the ganache, heat heavy cream until just simmering, pour over chocolate chips, and let sit 2 minutes. Stir until smooth and glossy.
- Place one cake layer on a serving plate, spread raspberry filling on top, add reserved whole raspberries, then top with second cake layer.
- Pour ganache over the top, letting it drip down the sides. Garnish with fresh raspberries and mint leaves. Chill for 30 minutes before serving.
Maple Pecan Sugar-Free Holiday Clusters
These little bites of heaven are so addictive, you’ll want to hide them from yourself! They’ve got that wonderful maple-pecan flavor combination that screams “holidays,” but without any of the sugar crash. The best part? They come together in less than 30 minutes, making them perfect for last-minute gift giving or when you need a quick sweet fix that won’t derail your healthy eating goals.
Maple Pecan Sugar-Free Holiday Clusters
These little bites of heaven are so addictive, you'll want to hide them from yourself! They've got that wonderful maple-pecan flavor combination that screams "holidays," but without any of the sugar crash. The best part? They come together in less than 30 minutes, making them perfect for last-minute gift giving or when you need a quick sweet fix that won't derail your healthy eating goals.
Ingredients
Method
- Preheat your oven to 325°F and line a large baking sheet with parchment paper.
- Spread pecans on the baking sheet and toast in the oven for 8-10 minutes until fragrant. Remove and let cool slightly.
- In a medium saucepan over medium heat, combine sugar-free maple syrup, sweetener, and butter. Stir until butter melts and mixture comes to a gentle simmer.
- Remove from heat and stir in maple extract, vanilla extract, cinnamon, and sea salt. Mix well.
- Add the toasted pecans to the maple mixture and stir until every pecan is well coated.
- Using a spoon or small cookie scoop, drop clusters of pecans (about 4-5 pecans each) onto the parchment-lined baking sheet, leaving space between each cluster.
- Let clusters cool completely at room temperature for about 30 minutes, or speed things up by placing in the refrigerator for 15 minutes.
- If using chocolate, melt chocolate chips in the microwave in 30-second intervals, stirring between each. Drizzle over cooled clusters.
- Sprinkle with flaky sea salt if desired, and let chocolate set before serving. Store in an airtight container for up to 2 weeks.
Maple Pecan Sugar-Free Holiday Clusters
Ingredients
- ☐
3 cups raw pecan halves - ☐
½ cup sugar-free maple-flavored syrup - ☐
¼ cup granulated erythritol or monk fruit sweetener - ☐
3 tablespoons butter - ☐
1 teaspoon maple extract - ☐
1 teaspoon vanilla extract - ☐
½ teaspoon cinnamon - ☐
¼ teaspoon sea salt - ☐
1 cup sugar-free dark chocolate chips (optional, for drizzling) - ☐
Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 325°F and line a large baking sheet with parchment paper.
- Spread pecans on the baking sheet and toast in the oven for 8-10 minutes until fragrant. Remove and let cool slightly.
- In a medium saucepan over medium heat, combine sugar-free maple syrup, sweetener, and butter. Stir until butter melts and mixture comes to a gentle simmer.
- Remove from heat and stir in maple extract, vanilla extract, cinnamon, and sea salt. Mix well.
- Add the toasted pecans to the maple mixture and stir until every pecan is well coated.
- Using a spoon or small cookie scoop, drop clusters of pecans (about 4-5 pecans each) onto the parchment-lined baking sheet, leaving space between each cluster.
- Let clusters cool completely at room temperature for about 30 minutes, or speed things up by placing in the refrigerator for 15 minutes.
- If using chocolate, melt chocolate chips in the microwave in 30-second intervals, stirring between each. Drizzle over cooled clusters.
- Sprinkle with flaky sea salt if desired, and let chocolate set before serving. Store in an airtight container for up to 2 weeks.
Sugar-Free White Chocolate Holiday Truffles
These creamy, melt-in-your-mouth truffles are so luxurious that no one will believe they’re sugar-free! The secret is using quality sugar-free white chocolate and a touch of cream cheese for that perfectly silky texture. They’re gorgeous on a holiday dessert tray and make wonderful gifts too—just don’t tell anyone they’re guilt-free until after they’ve had three!
Sugar-Free White Chocolate Holiday Truffles
These creamy, melt-in-your-mouth truffles are so luxurious that no one will believe they're sugar-free! The secret is using quality sugar-free white chocolate and a touch of cream cheese for that perfectly silky texture. They're gorgeous on a holiday dessert tray and make wonderful gifts too—just don't tell anyone they're guilt-free until after they've had three!
Ingredients
Method
- In a microwave-safe bowl, combine 8 oz of the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total).
- Add the softened cream cheese, vanilla extract, and salt to the melted chocolate. Beat with an electric mixer until completely smooth and creamy with no lumps, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop and roll into balls.
- Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop the truffle mixture and roll into 1-inch balls. Place on the prepared baking sheet. Refrigerate for another 30 minutes.
- Melt the remaining 4 oz of white chocolate chips in the microwave, stirring every 20 seconds until smooth. Let cool slightly.
- Roll each truffle ball in the melted white chocolate, then immediately roll in cocoa powder, crushed raspberries, or sprinkles. Place back on the parchment paper.
- Refrigerate truffles for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Sugar-Free White Chocolate Holiday Truffles
Ingredients
- ☐
12 oz sugar-free white chocolate chips (like Lily’s brand) - ☐
4 oz cream cheese, softened - ☐
1/4 cup heavy cream - ☐
1 teaspoon vanilla extract - ☐
1/8 teaspoon salt - ☐
1/2 cup unsweetened cocoa powder or crushed freeze-dried raspberries for coating - ☐
Sugar-free sprinkles for decoration (optional)
Instructions
- In a microwave-safe bowl, combine 8 oz of the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total).
- Add the softened cream cheese, vanilla extract, and salt to the melted chocolate. Beat with an electric mixer until completely smooth and creamy with no lumps, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop and roll into balls.
- Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop the truffle mixture and roll into 1-inch balls. Place on the prepared baking sheet. Refrigerate for another 30 minutes.
- Melt the remaining 4 oz of white chocolate chips in the microwave, stirring every 20 seconds until smooth. Let cool slightly.
- Roll each truffle ball in the melted white chocolate, then immediately roll in cocoa powder, crushed raspberries, or sprinkles. Place back on the parchment paper.
- Refrigerate truffles for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
